Unfortunately I was born not to cook, every time I try it just fails doesent matter if I follow the recipe excactly or make it up as I go along :( Luckily though theres always fast food and ready made noodles. Although I can make that garlic brocoli pasta thing pretty good thats basically it.. and fried potatoes..

I don't understand why anyone would eat meat that's been cooked to death - gray, tough, and dry as a bone. In any case, that tri-tip is definitely not raw. I'd say it's been cooked to about 135 - 140*F internal.

why are you trying to convince people to cook beef well done? They aren't going to - you eat it cooked well done if you want, but most people realize how much better the texture and moisture is when cooked less.

Chef John....kevin is ignorant.... you can't argue with ignorance sometimes....

Most people know that quality beef can virtually be eaten rare. i.e. steak tartar ....

and quality beef is at it's best when cooked med. rare or just seared... (in my opinion) because it retains it's moistness and is very tender....

While I recommend that when you order out from lower quality food establishments it's always safe to hover around medium....to remove all doubt since you don't know how the beef's been handled in case of cross contamination....

Kevin lacks the capacity to understand that chicken and pork are a completely different beast altogether (no pun intended) ....compared with that of quality beef...

Another example....high quality fish such as salmon or tuna can be eaten raw or seared and are at their best when done so....however they lose their succulent texture and dry out if slightly overcooked.....